AR046348A1 - METHOD FOR THE PREPARATION OF CONFITERIA TYPE PRODUCTS THAT CONTAIN SOYA - Google Patents

METHOD FOR THE PREPARATION OF CONFITERIA TYPE PRODUCTS THAT CONTAIN SOYA

Info

Publication number
AR046348A1
AR046348A1 ARP040103970A ARP040103970A AR046348A1 AR 046348 A1 AR046348 A1 AR 046348A1 AR P040103970 A ARP040103970 A AR P040103970A AR P040103970 A ARP040103970 A AR P040103970A AR 046348 A1 AR046348 A1 AR 046348A1
Authority
AR
Argentina
Prior art keywords
confiteria
preparation
type products
sugar
composition
Prior art date
Application number
ARP040103970A
Other languages
Spanish (es)
Inventor
Ahmad Akashe
Paul Pszybylski
Original Assignee
Kraft Foods Holdings Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of AR046348A1 publication Critical patent/AR046348A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Se proveen métodos para preparar productos de confitería que contienen soja sin los sabores y olores secundarios normalmente asociados con los porotos de soja, que no requiere el uso de material de soja desaborizado. Más específicamente, una composición que comprende un material que contiene soja (que no requiere ser desaborizado), azúcar, grasa y agua es calentada a una elevada temperatura durante un tiempo suficiente para lograr al menos a caramelización parcial del azúcar y luego la composición al menos parcialmente caramelizada es enfriada para obtener el producto de confitería que contiene soja.Methods are provided for preparing confectionery products containing soybeans without the secondary flavors and odors normally associated with soybeans, which does not require the use of unpleasant soybean material. More specifically, a composition comprising a material that contains soy (which does not need to be bland), sugar, fat and water is heated at a high temperature for a time sufficient to achieve at least partial caramelization of the sugar and then the composition at least partially caramelized is cooled to obtain the confectionery product that contains soy.

ARP040103970A 2003-10-29 2004-10-29 METHOD FOR THE PREPARATION OF CONFITERIA TYPE PRODUCTS THAT CONTAIN SOYA AR046348A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/696,515 US20050095323A1 (en) 2003-10-29 2003-10-29 Method of preparing soy-containing confectionary type products

Publications (1)

Publication Number Publication Date
AR046348A1 true AR046348A1 (en) 2005-12-07

Family

ID=34423372

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP040103970A AR046348A1 (en) 2003-10-29 2004-10-29 METHOD FOR THE PREPARATION OF CONFITERIA TYPE PRODUCTS THAT CONTAIN SOYA

Country Status (11)

Country Link
US (1) US20050095323A1 (en)
EP (1) EP1527696B1 (en)
JP (1) JP2005130857A (en)
AR (1) AR046348A1 (en)
AT (1) ATE354967T1 (en)
BR (1) BRPI0404757A (en)
CR (1) CR7545A (en)
DE (1) DE602004004972D1 (en)
EG (1) EG24211A (en)
NO (1) NO20044674L (en)
RU (1) RU2341968C2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7875303B2 (en) 2006-03-31 2011-01-25 Kraft Foods Global Brands Llc Protein system and food products including same
JP2013240303A (en) * 2012-05-22 2013-12-05 Nissei Co Ltd Method of manufacturing molded baked confectionery and molded baked confectionery manufactured by the same
RU2618312C1 (en) * 2015-10-15 2017-05-03 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Method of manufacturing kozinaki-type oriental sweet

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Also Published As

Publication number Publication date
BRPI0404757A (en) 2005-08-23
EP1527696A1 (en) 2005-05-04
EG24211A (en) 2008-10-23
RU2004131496A (en) 2006-04-10
US20050095323A1 (en) 2005-05-05
ATE354967T1 (en) 2006-03-15
NO20044674L (en) 2005-05-02
DE602004004972D1 (en) 2007-04-12
JP2005130857A (en) 2005-05-26
RU2341968C2 (en) 2008-12-27
EP1527696B1 (en) 2007-02-28
CR7545A (en) 2008-11-07

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